Thai-Spiced Pork Chops
with Lemongrass-Infused Rice and Pineapple Salad
A little spicy, a little savoury and just the right amount of sweetness – these pork chops have those Thai cuisine vibes we've been dreaming about! The sweet and savoury train continues with a pineapple salad and fresh lemongrass and lime-infused rice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Pork Chops, bone-in
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
¾ cup
Basmati Rice
1 unit
Lime
2 unit
Lemongrass
56 g
Spring Mix
66 g
Mini Cucumber
95 g
Pineapple
56 g
Carrot, julienned
1 tsp
Garlic Powder
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then cut in half crosswise. Add rice and lemongrass to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then juice lime. Cut cucumber into 1/4-inch rounds. Cut pineapple into 1/2-inch pieces.
Add sweet chili sauce, half the garlic powder, 2 1/2 tsp soy sauce and 1/2 tbsp lime juice (dbl both for 4 ppl) to a small pot. Bring to a simmer over medium heat. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Meanwhile, pat pork dry with paper towels. Season with Thai Seasoning, remaining garlic powder, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 8-11 min.**
Whisk together remaining lime juice, remaining soy sauce, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add pineapple, then toss to coat. Add cucumbers, carrots and spring mix. Toss to combine.
Carefully remove lemongrass from rice. Add lime zest. Fluff rice with a fork until combined. Divide rice, salad and pork between plates. Spoon sweet chili drizzle over pork.
